Tamarind drink made of tamarind pulp and simple syrup is simple to make and so refreshing! A delicious way to hydrate all year long!
Our Southern California temperature today was almost fever pitch, you could have fried an egg on the pavement if you tried. Alright, I am exaggerating, but it was pretty darn hot! I felt so sluggish and out of energy the whole afternoon, you couldn’t have nudged me out of my seat if you tried.
I was sprawled on our sofa, most probably dehydrated, when G handed me a tall glass serving of this tamarind drink. Sweet, tangy, and icy cold, it was the perfect refreshment!
What is Refresco de Tamarindo
Tamarind drink is a type of agua fresca popular throughout Latin America and typically sold in most Mexican food courts here in Southern California.
It’s made of fresh tamarind pods are that are shelled and deveined and then simmered in water to soften and to extract the pulp. The resulting pulp is strained, diluted with additional water, and sweetened with simple syrup to taste. It’s enjoyed chilled or served over ice as a refreshment.
The flavored water is not really known beverage in the local Filipino food scene, but since the tamarind fruit is widely used in our cuisine and readily available in our markets, I urge you to try it. It’s loaded with bright, fresh fruit flavor and a great way to hydrate this Summer and all year long.
- 8 cups water
- 1 cup sugar
- 1 pound ripe tamarind pods ( NOT the green ones used for sinigang)
- In a saucepan over medium heat, combine 1 cup of the water and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved.
- Allow the simple syrup to cool completely and set aside.
- Shell and devein tamarind pods.
- In a saucepan over medium heat, combine tamarind and 3 cups of the water.
- Bring to a simmer, stirring and mashing with the back of a spoon until softened and mixture is thickened. The flesh at this point has mostly peeled from the seeds.
- Set a fine-mesh sieve over a pitcher. Place tamarind pulp in the sieve and slowly add the remaining 4 cups water, mashing with the back of the spoon to extract any remaining pulp. Strain and discard seeds.
- Sweeten the tamarind water with simple syrup to taste and stir well. Serve over ice.